Almond Ghost Cookies Recipe

Halloween kicks off the holiday baking season for me. I love to whip up ghoulish goodies for my friends – and since I’m somewhat of an experimental cook, I always seem to be trying new variations on old favorites. Since I love to try new things, I was excited to bake up a batch of cookies using the new Truvia Brown Sugar Blend, which has 75% less calories than regular brown sugar. I know I certainly need all the help I can get in that department this time of year! 😉

As I mulled over what kind of cookies I wanted to make, it dawned on me that I didn’t have any regular flour in the house – just almond flour. I did some Googling and found this recipe for Gingerbread made from almond flour by Erica at Comfy Belly. I decided to make some pretty big substitutions to her recipe by replacing the honey with Truvia Brown Sugar Blend and using liquid egg replacer instead of a regular egg; I also omitted the salt. I was a little concerned that I was taking too many liberties, but it worked!

If you’re looking for a grown-up dessert that stands in counterpoint to the intense sugar rush of this season, you might want to try these!

Almond Ghost Cookies Recipe

Adapted from this Gingerbread Cookies recipe by Erica at Comfy Belly

Ingredients:

10 oz almond flour, packed

1/3 C Truvia Brown Sugar Blend, packed

1 tsp. baking soda

1/2 tsp. cinnamon

1/2 tsp. ground cloves

1/2 tsp. allspice

1 tsp. ground ginger

3 TBSP. Best of The Egg liquid egg replacer

1/2 C butter

As needed:

Extra almond flour for rolling out the cookies

Truvia Baking Blend for sprinkling on top of the cookies

Directions:

Blend all dry ingredients together in a large bowl, then add the butter and egg replacer. Once mixed, place the bowl inside your freezer for half an hour.

Once ready, roll out the dough on a cutting board covered in almond flour. Make generous use of the almond flour, patting down the dough, rolling pin, and your hands so it does not stick. Using a ghost-shaped cookie cutter, cut out the cookies and re-roll the dough until all is used.

Space about 1″ apart on a cookie sheet – the cookies don’t expand much – and bake at 350 degrees for 20 minutes or until done. Place on a wire rack to cool. For the finishing touch, sprinkle the tops with Truvia Baking Blend. A strainer works well for this, but I had to improvise when I made mine. 😉

What are you baking up for Halloween?